- 4 cups apple cider
- 3¾ cups (18¾ ounces) all-purpose flour
- 1½ teaspoons salt
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¾ cup (3 ounces) confectioners' sugar
- 16 tablespoons unsalted butter, melted
- 1½ cups packed (10½ ounces) dark brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1½ pounds Granny Smith apples, peeled and shredded (3 cups)
1. Bring cider to boil in 12-inch skillet over high heat; cook until reduced to 1 cup, 20 to 25 minutes. While cider is reducing, adjust oven rack to middle position and heat oven to 350 degrees. Spray 12-cup nonstick Bundt pan with baking spray with flour. Whisk flour, salt, baking powder, baking soda, cinnamon, and allspice in large bowl until combined. Place confectioners' sugar in small bowl.
2. Add 2 tablespoons cider reduction to confectioners' sugar and whisk to form smooth icing. Cover with plastic wrap and set aside. Set aside 6 tablespoons cider reduction.
3. Pour remaining ½ cup cider reduction into large bowl; add melted butter, brown sugar, eggs, and vanilla and whisk until smooth. Pour cider mixture over flour mixture and stir with rubber spatula until almost fully combined (some streaks of flour will remain). Stir in apples and any accumulated juice until evenly distributed. Transfer mixture to prepared pan and smooth top. Bake until skewer inserted in center comes out clean, 55 minutes to 1 hour 5 minutes, rotating pan halfway through baking.
4. Transfer pan to wire rack set in rimmed baking sheet. Brush exposed surface of cake lightly with 1 tablespoon reserved cider reduction. Let cake cool for 10 minutes. Invert cake onto rack, remove pan, and brush top and sides of cake with remaining 5 tablespoons reserved cider reduction. Let cake cool for 20 minutes. Stir icing to loosen, then drizzle evenly over cake. Let cake cool completely, at least 2 hours, before serving. (Cake can be stored at room temperature for up to 3 days.)